Shelly's Recipe

ROSEMARY PARMESAN FOCCACIA

Category: Bread

1 Tbsp (0.4 oz) sugar
1 Tbsp (0.4 oz) active dry yeast
12 fl oz lukewarm water
2 1/3 cup (11 lb 2 oz) all purpose flour
2 tsp kosher salt
1 Tbsp olive oil
2 Tbsp chopped rosemary
2 Tbsp Parmesan cheese

Mix together the water, sugar and yeast in the bowl of an electric mixture fitted with a dough hook. Add flour half a cup at a time, scraping down the bowl and mixing till just combined after each addition. Add 1 tsp of the salt and knead dough until smooth, about five minutes.

Place dough in a greased bowl and ferment in a warm place until doubled. For me this took approximately 30 minutes. Punch down the dough and spread out onto a cookie sheet lined with parchment paper. Brush with olive oil and proof until doubled again, approximately 15 minutes. Dapple the dough with your fingertips and sprinkle with remaining kosher salt, rosemary and Parmesan cheese.

Bake at 400 degrees until golden brown, about 15 to 20 minutes.